Muka brings together winegrowers, livestock farmers and chefs from both sides of the Pyrenees
Thus EN-TRE was born, a new festival that puts at the center the trades linked to the land and vindicates wine as a cultural expression and not as an isolated product.
The event, which will occupy the restaurant throughout the day, departs from the usual trade fair or conference formats. There will be no stands or fixed tables, but rather an open space where conversations, tastings, and collaborative cooking structure the rhythm of the day.
“This festival was not created to explain, but to provoke experiences: to taste, to listen, to converse, to learn,” explains Juan Vargas, chef at MUKA and one of the promoters of the project.
A wine bar as a starting point
The day will begin at 10:00 with a welcome address, and half an hour later, several parallel conversations will take place throughout the space. The public will be able to come and go freely, alternating between listening, participating, and exploring.
Throughout the morning, wine will be a constant presence at a wine bar offering free tastings from participating producers, allowing for direct interaction with the creators of each project. The idea is clear: to bridge the gap between producers and consumers.
Six chefs to reflect on the territory
One of the highlights will come at 2:30 p.m. with a cocktail-style lunch, designed for movement, interaction, and continuous conversation. Six chefs will lead this gastronomic journey: Iñaki Azpitarte (Petit Grill), Antoine Chepy (Arotzenia), Santiago Torres (Arenales), Amaiur Martínez (Ganbara), Edorta Lamo (Arrea), and Juan Vargas himself.
Each one will contribute their perspective on the territory, in a proposal that reinforces the idea of diversity, landscape and proximity.
An afternoon open to the public
After lunch, the festival will continue with further discussions until 5:00 PM. From that moment on, the space will transform into a wine bar open to the general public, prolonging the atmosphere of meeting and celebration.
EN-TRE presents itself as a day that transcends the usual format of a gastronomic festival, becoming a vibrant space for interaction between people, landscapes, and crafts. An invitation to experience the Pyrenees through the lens of wine, food, and shared conversation.